Thursday, February 15, 2018

Vegan Apple Cranberry Cake

I was very happy to find this blog while looking for apple/cranberry cake, much easier process than scouring through all of my cookbooks.  The only thing I might do next time is add a sweet crunchy, crumbly topping - fancy it up a little.

Apple Cranberry Cake
Cook time:  
Total time:  
Serves: 8
  • 2 cups unbleached flour
  • 2 teaspoons baking powder
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup brown sugar
  • ½ organic sugar
  • 1 teaspoon vanilla
  • 1 cup almond milk room temperature
  • ½ cup safflower oil
  • 1 cup peeled and sliced apples  (I diced my apples and used about 1 and 1/2 cups)
  • 1 cup cranberries, fresh or frozen, chopped in food processor
  • ***I added chopped almonds, about 1/2 cup
  1. Preheat oven to 350 degrees.
  2. Prepare a 9 inch round cake pan. I use a thin smear of coconut oil and light dusting of flour on the cake pan to prepare.
  3. Whisk flour, baking powder, nutmeg, cinnamon, and salt together and set aside.
  4. In another bowl whisk brown sugar, sugar, and safflower oil.
  5. Add vanilla to sugar and oil mixture and whisk.
  6. Add dry ingredients to sugars, oil and vanilla mixture.
  7. Fold together dry and wet ingredients until about half way combined.
  8. Add half the almond milk and partially fold.
  9. Add the remaining almond milk and fold ingredients until just combined (do not over mix).
  10. Add apples and chopped cranberries, folding in until just combined. **and nuts if using
  11. For a tender cake do not over mix.
  12. Use spatula to pour batter into a 9" prepared pan.
  13. Bake at 350 degrees 50 minutes turning cake in the oven if need be half way through.
  14. Allow cake to completely cool before removing from pan and placing on a cooling rack.

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